meadhornandacowboyhat
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- Joined
- Jun 11, 2019
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Hello, all. Newbie here, seeking some guidance from more experienced minds.
My wife bought me a copy of "How To Make Mead Like A Viking" by Jereme Zimmerman for Christmas last year, and I finally cracked it open and dove headlong into trying to make my own sweet nectar.
I took 1.25 gallons of spring water, mixed it with approximately 1.5 lbs of wildflower honey, and then pored my yeast into a 1/4 of water for about 8 minutes to activate. After that time, I added the 5 grams of Red Star Premier Rouge yeast, and 12 organic raisins, and set it to work on an open ferment for a couple days. I have it in a 2 gallon bucket, covered with cheese cloth, and I leave it in a dark room that stands at about 70 degrees. I have checked it and airated it 3-5 times a day since I started, and check the water temp with an exterior thermometer, which maintains at about 68 degrees. All temps in Fahrenheit.
I have not even begun to see anything remotely indicating that my yeast took, and I'm afraid to airlock my bucket without knowing for sure that I dont just have a tub of honey water standing around. Any pointers are appreciated.
Skäl Y'all!
My wife bought me a copy of "How To Make Mead Like A Viking" by Jereme Zimmerman for Christmas last year, and I finally cracked it open and dove headlong into trying to make my own sweet nectar.
I took 1.25 gallons of spring water, mixed it with approximately 1.5 lbs of wildflower honey, and then pored my yeast into a 1/4 of water for about 8 minutes to activate. After that time, I added the 5 grams of Red Star Premier Rouge yeast, and 12 organic raisins, and set it to work on an open ferment for a couple days. I have it in a 2 gallon bucket, covered with cheese cloth, and I leave it in a dark room that stands at about 70 degrees. I have checked it and airated it 3-5 times a day since I started, and check the water temp with an exterior thermometer, which maintains at about 68 degrees. All temps in Fahrenheit.
I have not even begun to see anything remotely indicating that my yeast took, and I'm afraid to airlock my bucket without knowing for sure that I dont just have a tub of honey water standing around. Any pointers are appreciated.
Skäl Y'all!